This is the kind of cake that gets passed down from one generation to the next. Easy to make, no mixer, and filled with the intoxicating aroma of cooked apricots as they release their juices into the cake.
It’s important to check carefully that the apricot cake is fully baked by inserting a toothpick into the center. In areas where the apricots sit and their juices seep in, it can take a little longer to set.
Out of season, you can use peaches, nectarines, or apples.
1 cup (250 ml) heavy cream, cooking cream, or coconut cream
2/3 cup (130 g) granulated sugar or light brown sugar
1/2 cup (120 ml) oil
1 teaspoon vanilla bean paste or vanilla extract
1 1/2 cups (210 g) all-purpose flour
2 teaspoons baking powder
4–5 apricots
Instructions
- In a medium bowl, place the eggs, cream, sugar, oil, and vanilla, and whisk well. - Add the flour and baking powder and whisk until combined. - Preheat the oven to 330°F (165°C) and grease the pan. - Halve and pit the apricots and cut into large cubes. It’s important to cut them rather than leave them halved, so they don’t sink due to their weight. - Pour the batter into the pan, scatter the apricots on top, and bake in a preheated oven at 330°F (165°C) for 40 minutes, or until the cake is set in the center and a toothpick inserted comes out with moist crumbs, not wet batter.
Grandma's Apricot Cake
Notes
- If you don’t have apricots, you can use peaches, nectarines, or apples. - The cake can also be baked in one large loaf pan or two medium ones.
